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Picture from: thibeaultstable Image Credit: Ann |
Tourtiere
“Tourtiere is
our Christmas Eve tradition. This filling is for one pie. I usually triple the
ingredients and make three at a time. I bake all of the pies and when cold
freeze.” Ann
Ingredients:
Pastry
to two crust pie.
1 large onion
chopped
2 or 3
tablespoons oil or butter
1 clove
garlic
1 ½ pounds of
pork
1 cup gravy
or stock (saved from turkey or pork)
2 russet
potatoes (par boiled)
2 tablespoons
chopped celery leaves
2 tablespoons
chopped parsley
½ teaspoon
thyme,
½ teaspoon
rosemary (or more)
Salt and
pepper to taste
⅛ teaspoon
cloves
1 teaspoon
allspice, more to taste
Preparation:
Sauté the
onion in oil until transparent, add the garlic and sauté for 1 minute and then add the
ground pork.
Cook until
the meat is brown.
Add ½ cup stock or gravy and cover pan and
simmer for about 15 or 20 minutes.
Preheat oven
to 425°F.
Uncover pan
and reduce liquid to 2 or 3 tablespoons.
Add the seasonings
and stir to blend.
Adjust
seasonings to taste.
Add the coarsely
chopped potatoes and add enough additional gravy to moisten. ( Should not
be too
wet.)
Spoon filling
into pastry shell.
Use egg glaze
on along overhand.
Place crust
on top and trim.
Fold the top
edge under the bottom and crimp edge.
Brush with
egg glaze and decorate with extra pastry if desired.
Sprinkle with
Coarse salt.
Bake in the
lower third of oven for 15 minutes and then rise to the middle shelf, lower
heat to
350 and continue to bake until golden brown.
About 45 to
55 minutes.
Butter
Lard Pastry Crust:
Ingredients:
2 cups all
purpose flour
¾ teaspoon
salt
⅓ cup butter
⅓ cup lard
(or shortening- Crisco)
5 to 6
tablespoons of ice water, or more as needed, or use all Butter
Preparation:
Mix flour
with salt, and cut in butter and lard.
You can cut
the butter/lard in using the food processor or with a pastry blender.
Or you can
use a box grater for the butter. (My preferred method)
Put flour
mixture in bowl and add water mixing with a fork until pastry comes together.
Form in to a
ball and cut in two pieces.
Form each into
a round flat disc and refrigerate for 1 hour.
Enjoy this
recipe and many more when visiting thibeaultstable.
Notes:
Can be made
with all butter
If using for
a sweet pie, add 1 or 2 teaspoons of sugar.
The secret to
a good crust is to not over-handle the dough.
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